Pholourie with Tamarind Sauce is a cherished West African and Caribbean street food, known for its crispy exterior and soft, spiced interior. These golden chickpea flour fritters are flavored with a blend of warm spices and are perfectly complemented by a tangy, sweet, and mildly spiced tamarind dipping sauce. Often served as a snack or appetizer, pholourie is beloved for its unique taste and satisfying texture.
Why You’ll Love This Recipe
- Crispy and fluffy: Each bite delivers a perfect contrast of crunchy outside and soft inside.
- Rich in spices: Flavored with turmeric, cumin, coriander, and optional heat from cayenne pepper.
- Naturally gluten-free: Made with chickpea flour, making it suitable for gluten-sensitive diets.
- Quick and easy: Comes together in just 25 minutes using simple pantry ingredients.
- Perfect party snack: Ideal for entertaining, potlucks, or as an afternoon treat.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Pholourie
- 2 cups chickpea flour (besan or gram flour)
- 1 teaspoon baking powder
- 1/2 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/4 cup finely chopped scallions (optional)
- 1/4 cup water (add more as needed)
- Vegetable oil for frying
For the Tamarind Sauce
- 1/2 cup tamarind paste
- 1/4 cup brown sugar
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1/4 cup water
- Pinch of salt
directions
Prepare the Pholourie:
- In a large mixing bowl, combine chickpea flour, baking powder, turmeric, cumin, coriander, cayenne pepper, salt, and sugar.
- Gradually add water, stirring to form a smooth, thick batter. It should be scoopable but not runny.
- Fold in chopped scallions, if using, for added flavor and texture.
- Heat vegetable oil in a deep frying pan or pot over medium heat.
- Scoop small portions of the batter using a spoon or your hands and carefully drop them into the hot oil.
- Fry in batches for 4–5 minutes, turning occasionally, until golden brown and crispy.
- Remove the pholourie and drain on paper towels.
Prepare the Tamarind Sauce:
- In a small saucepan, combine tamarind paste, brown sugar, ground ginger, cumin, cayenne pepper (if using), water, and a pinch of salt.
- Bring to a gentle simmer over medium heat, stirring occasionally.
- Let the sauce cook for 5–7 minutes until it thickens slightly.
- Remove from heat and let cool for a few minutes before serving.
Serve:
- Serve the warm pholourie with the tamarind sauce on the side for dipping. Best enjoyed fresh.
Servings and timing
Servings: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Calories per serving: Approximately 200 kcal
Variations
- Herbed pholourie: Add chopped cilantro or parsley for extra flavor.
- Spicy version: Increase the cayenne or add minced hot peppers to the batter.
- Crispier texture: Use a slightly thinner batter and fry at a higher heat briefly.
- Tamarind chutney: Add chopped dates or raisins to the sauce for a chutney-style twist.
- Baked option: Use an oiled muffin tin and bake at 375°F (190°C) for 15–20 minutes for a lighter version.
storage/reheating
Storage: Store cooled pholourie in an airtight container in the refrigerator for up to 2 days. Tamarind sauce can be refrigerated for up to a week.
Reheating:
- Reheat pholourie in an oven or air fryer at 350°F (175°C) for 5–7 minutes to restore crispiness.
- Warm the tamarind sauce gently on the stove or microwave before serving.
FAQs
What is pholourie made of?
Pholourie is made from chickpea flour (also called besan or gram flour), baking powder, and a blend of spices, then deep-fried into small dough balls.
Can I make pholourie without frying?
Yes, you can bake them in a muffin tin or use an air fryer, though the texture will be slightly different from the traditional fried version.
Is tamarind paste the same as tamarind concentrate?
Tamarind paste is often more diluted than concentrate. If using concentrate, reduce the quantity and adjust the water accordingly.
Can I use all-purpose flour instead of chickpea flour?
Traditional pholourie uses chickpea flour for its texture and flavor. Substituting may change the taste and consistency.
Can I freeze pholourie?
Yes, once cooked and cooled, pholourie can be frozen in a sealed bag. Reheat in the oven or air fryer for best results.
What does pholourie taste like?
Pholourie has a mild, nutty flavor from chickpea flour and a warm, aromatic taste from spices like cumin and turmeric.
What’s the best oil for frying pholourie?
Use a neutral oil with a high smoke point like vegetable, canola, or sunflower oil.
How thick should the pholourie batter be?
The batter should be thick enough to hold its shape when dropped into oil but soft enough to cook through evenly.
Can I make tamarind sauce less sweet?
Yes, simply reduce the amount of brown sugar or balance it with more tamarind or a squeeze of lime.
What can I serve with pholourie besides tamarind sauce?
Pholourie can also be served with mango chutney, hot pepper sauce, or yogurt-based dips.
Conclusion
Pholourie with Tamarind Sauce is a flavorful and addictive snack that’s deeply rooted in West African and Caribbean culinary traditions. With its crispy texture, warm spices, and tangy-sweet sauce, it’s a must-try for anyone who loves bold, comforting flavors. Whether enjoyed fresh off the stove or reheated the next day, pholourie remains a satisfying favorite that’s as fun to make as it is to eat.
PrintPholourie with Tamarind Sauce
A classic West African snack made from deep-fried spiced dough balls, served with tangy tamarind sauce. These crispy pholourie are a perfect blend of flavors, crunchy on the outside and soft on the inside, offering a delightful snack or appetizer.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Snack
- Method: Frying
- Cuisine: West African / Caribbean
- Diet: Vegan
Ingredients
- 2 cups chickpea flour (besan or gram flour)
- 1 teaspoon baking powder
- 1/2 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper (optional)
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/4 cup finely chopped scallions (optional)
- 1/4 cup water (add more as needed)
- Vegetable oil for frying
- 1/2 cup tamarind paste
- 1/4 cup brown sugar
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (optional)
- 1/4 cup water
- Pinch of salt
Instructions
- In a large mixing bowl, combine chickpea flour, baking powder, turmeric, cumin, coriander, cayenne pepper, salt, and sugar.
- Gradually add water to the dry ingredients, stirring until a smooth, thick batter forms. The batter should be thick enough to hold its shape but not too stiff.
- If using, fold in the finely chopped scallions for added flavor.
- Heat vegetable oil in a deep frying pan or pot over medium heat.
- Using a spoon or your hands, scoop small portions of the batter and carefully drop them into the hot oil.
- Fry the pholourie for about 4-5 minutes, or until golden brown and crispy on the outside.
- Remove the pholourie from the oil and drain them on paper towels.
- In a small saucepan, combine tamarind paste, brown sugar, ground ginger, cumin, cayenne pepper (if using), water, and a pinch of salt.
- Bring to a simmer over medium heat, stirring occasionally until the sauce thickens, about 5-7 minutes.
- Remove the sauce from the heat and let it cool slightly before serving.
- Serve the hot pholourie with the tangy tamarind sauce on the side for dipping. Enjoy as a snack or appetizer.
Notes
- Make sure the batter is thick enough to hold shape for proper frying.
- You can store leftover pholourie in an airtight container and reheat in an oven to retain crispiness.
- Adjust the spice level in both pholourie and tamarind sauce to your taste preference.
Nutrition
- Serving Size: 1 portion
- Calories: 200
- Sugar: 10g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg